Truffle & Mushroom Dauphinoise

Ingredients

• 1 large bulb garlic
• 1 large white onion
• 300 g beech mushrooms
• 2 tsp truffle paste
• 500 ml double cream
• 300 ml milk
• 6 large white potatoes (baking potato size)
• 300 g grated gruyere or parmesan
• Olive oil
• Salt & pepper

Directions

• Preheat your oven to 180C. Chop the top off the garlic bulb, cover with olive oil, wrap in foil and bake for 40 minutes until soft.
• Meanwhile, chop the onion and add to a pan with olive oil, salt and pepper. Cook on a low heat until soft, then add the mushrooms and fry until brown.
• Meanwhile, peel and thinly slice the potatoes. Add the truffle paste, cream and milk to the pan, followed by the potatoes. Simmer for 20 minutes until the potatoes are soft, stirring often so they cook evenly.
• Layer the potatoes into a dish, followed by a layer of cheese, and repeat until full. Top with cheese and bake for 1 hour until the potatoes are cooked through and the top is golden. Enjoy.

From @rubys.food on Instagram (Ep 6: Truffle & mushroom dauphinoise).